1 00:00:02,800 --> 00:00:04,840 Speaker 1: Hey fam, Hello sunshine. 2 00:00:05,040 --> 00:00:07,920 Speaker 2: Today on the bright side, we're celebrating the fourth of 3 00:00:08,039 --> 00:00:11,639 Speaker 2: July weekend with a salute to revolutionary women in the 4 00:00:11,680 --> 00:00:13,039 Speaker 2: food and wine industry. 5 00:00:13,480 --> 00:00:16,280 Speaker 1: It's Friday, July fifth. I'm Danielle Robe. 6 00:00:15,880 --> 00:00:18,880 Speaker 3: And I'm Simone Boyce, and this is the bright side 7 00:00:18,880 --> 00:00:20,040 Speaker 3: from Hello Sunshine. 8 00:00:22,520 --> 00:00:24,959 Speaker 2: I love when the fourth of July hits on a 9 00:00:25,000 --> 00:00:29,120 Speaker 2: Thursday and we all get a nice long summer weekend. 10 00:00:29,680 --> 00:00:31,840 Speaker 1: Tgif woo cheers to that. 11 00:00:32,159 --> 00:00:34,640 Speaker 2: But before we get into the long weekend, we're gonna 12 00:00:34,640 --> 00:00:37,640 Speaker 2: spotlight our favorite moment of the week, brought to you 13 00:00:37,720 --> 00:00:39,560 Speaker 2: by our friends at BMW. 14 00:00:40,040 --> 00:00:42,120 Speaker 3: Yes, we are gearing up for the Olympics. I could 15 00:00:42,159 --> 00:00:44,560 Speaker 3: hardly wait, and we got a shout out the USA's 16 00:00:44,760 --> 00:00:48,400 Speaker 3: official women's gymnastics team. The trials wrapped up this past 17 00:00:48,400 --> 00:00:52,199 Speaker 3: weekend in Minneapolis and headed to Paris this month. Is 18 00:00:52,920 --> 00:00:57,880 Speaker 3: thirty seven time Olympic and World medalist Simone Biles, Olympic 19 00:00:58,000 --> 00:01:03,120 Speaker 3: all around champion, Sony Lee, Olympic floor exercise gold medalist, 20 00:01:03,200 --> 00:01:07,880 Speaker 3: Jade Carey, Olympic team silver medalist, Jordan Chiles, and two 21 00:01:08,000 --> 00:01:11,759 Speaker 3: time twenty twenty three Junior World silver medalist and twenty 22 00:01:11,800 --> 00:01:16,280 Speaker 3: twenty four Winter Cup balance beam champion Hesley Rivera, who 23 00:01:16,480 --> 00:01:19,560 Speaker 3: just turned sixteen and is the youngest member of not 24 00:01:19,640 --> 00:01:23,040 Speaker 3: just the women's gymnastic team, but the entire Team USA 25 00:01:23,080 --> 00:01:26,480 Speaker 3: delegation headed to the twenty twenty four Games. Wow, that 26 00:01:26,600 --> 00:01:30,320 Speaker 3: is so impressive. Congrats to Team USA. We can't wait 27 00:01:30,400 --> 00:01:31,160 Speaker 3: to cheer you on. 28 00:01:32,160 --> 00:01:34,800 Speaker 2: Yes, it was so exciting. I love seeing these women 29 00:01:34,800 --> 00:01:37,680 Speaker 2: in my timeline. This week, there was also this amazing 30 00:01:37,800 --> 00:01:41,280 Speaker 2: video of a moment between Simone Biles and the musician Sizza. 31 00:01:41,800 --> 00:01:44,520 Speaker 2: So apparently Sizza used to be a gymnast. I didn't 32 00:01:44,520 --> 00:01:47,240 Speaker 2: know that. She met up with Simone Biles at the 33 00:01:47,280 --> 00:01:51,280 Speaker 2: gym and they did a handstand competition and the splits 34 00:01:51,360 --> 00:01:53,880 Speaker 2: and she was so good. It was such a cute video. 35 00:01:53,960 --> 00:01:56,480 Speaker 2: I reposted it on my Instagram. It just like made 36 00:01:56,600 --> 00:02:00,000 Speaker 2: me smile and everybody was commenting, this is so cute, 37 00:02:00,080 --> 00:02:00,760 Speaker 2: this is so cute. 38 00:02:00,800 --> 00:02:02,680 Speaker 1: It is like just such a happy video. 39 00:02:02,920 --> 00:02:05,840 Speaker 3: I love seeing those two queens together. I mean, they 40 00:02:06,000 --> 00:02:09,800 Speaker 3: both totally hold their own in their own respective fields, 41 00:02:09,800 --> 00:02:13,280 Speaker 3: and then seeing them come together, it's just an explosion 42 00:02:13,400 --> 00:02:14,320 Speaker 3: of icons. 43 00:02:14,440 --> 00:02:15,200 Speaker 4: It was incredible. 44 00:02:15,400 --> 00:02:17,800 Speaker 1: Sizzo was like, I'm a little bit nervous. 45 00:02:18,240 --> 00:02:20,760 Speaker 3: Yeah, No, that's so endearing that she said that it's 46 00:02:20,760 --> 00:02:23,160 Speaker 3: hard to imagine sizz of being nervous about anything, right, 47 00:02:23,200 --> 00:02:27,000 Speaker 3: But I guess that's the Simone Biles effect. Well, congrats 48 00:02:27,000 --> 00:02:29,839 Speaker 3: to our women's gymnastics team. We're so excited for those 49 00:02:29,880 --> 00:02:33,040 Speaker 3: heading to Paris and everyone who participated in the trials, 50 00:02:33,040 --> 00:02:35,840 Speaker 3: and we can't wait to watch Team USA compete in 51 00:02:35,960 --> 00:02:38,959 Speaker 3: just a few weeks. Danielle, I have a confession to make. 52 00:02:39,160 --> 00:02:42,000 Speaker 3: I always cry whenever the Olympics are on. Like, I 53 00:02:42,080 --> 00:02:46,360 Speaker 3: always cry during the opening ceremony, I mean during the 54 00:02:46,440 --> 00:02:47,600 Speaker 3: events themselves. 55 00:02:47,760 --> 00:02:49,320 Speaker 4: It's just I don't know what it is. 56 00:02:49,400 --> 00:02:52,640 Speaker 3: I guess it's people coming together, the unity of it all, 57 00:02:53,120 --> 00:02:54,160 Speaker 3: the sportsmanship. 58 00:02:54,240 --> 00:02:56,160 Speaker 4: It just brings tears to my eyes to see it's 59 00:02:56,200 --> 00:02:57,400 Speaker 4: so beautiful. 60 00:02:57,160 --> 00:02:58,440 Speaker 1: The America of it all. 61 00:02:58,520 --> 00:03:01,080 Speaker 2: I've never cried, but I do get good bumps sometimes. 62 00:03:01,840 --> 00:03:05,120 Speaker 1: I'm with you. I also love seeing their outfits. Is 63 00:03:05,160 --> 00:03:06,520 Speaker 1: that so strange to say? 64 00:03:06,600 --> 00:03:09,480 Speaker 2: I love seeing what they're wearing and like which companies 65 00:03:09,480 --> 00:03:12,720 Speaker 2: are sponsoring them, Like my friend Sammy Miro made the 66 00:03:13,200 --> 00:03:16,680 Speaker 2: cool jackets for the women's Olympics team, and they all 67 00:03:16,720 --> 00:03:18,440 Speaker 2: have like these cool breaksuits on. 68 00:03:18,560 --> 00:03:22,120 Speaker 3: Like I love the Olympic fashion. Ooh, that's gonna be 69 00:03:22,160 --> 00:03:24,639 Speaker 3: so cool to see the new fashion. You're You're right, 70 00:03:24,760 --> 00:03:26,360 Speaker 3: I'm so glad that you put that on my radar. 71 00:03:26,480 --> 00:03:28,320 Speaker 3: So I can't wait to see all the styles that 72 00:03:28,320 --> 00:03:31,720 Speaker 3: they're wearing too. Yes, Danielle, did you have a good 73 00:03:31,760 --> 00:03:32,360 Speaker 3: Fourth of July? 74 00:03:33,320 --> 00:03:35,200 Speaker 1: Yes, we talked about. 75 00:03:35,200 --> 00:03:37,200 Speaker 2: Actually when we first met, one of the things we 76 00:03:37,280 --> 00:03:40,280 Speaker 2: bonded over was our love for Fourth of July. It's 77 00:03:40,400 --> 00:03:43,040 Speaker 2: just so spirited and comes at the right time of 78 00:03:43,120 --> 00:03:46,160 Speaker 2: year and reminds me of so many of our favorite things, 79 00:03:46,200 --> 00:03:50,080 Speaker 2: like music and food and family and obviously fireworks when 80 00:03:50,120 --> 00:03:50,960 Speaker 2: and if they're legal. 81 00:03:52,360 --> 00:03:53,280 Speaker 4: I couldn't agree more. 82 00:03:53,400 --> 00:03:56,080 Speaker 3: I have a girlfriend in town visiting from Florida, so 83 00:03:56,520 --> 00:04:00,560 Speaker 3: we all hopped into the pool yesterday. We had some red, 84 00:04:00,600 --> 00:04:05,240 Speaker 3: white and blue berry cake grilled out Hamburger's hot dogs, 85 00:04:05,320 --> 00:04:08,040 Speaker 3: just the true California Fourth of July experience. 86 00:04:08,080 --> 00:04:08,760 Speaker 4: It was beautiful. 87 00:04:09,200 --> 00:04:11,440 Speaker 2: I love that, and I can taste that hot dog 88 00:04:11,520 --> 00:04:15,560 Speaker 2: from here. So much about this holiday is about food 89 00:04:15,880 --> 00:04:17,400 Speaker 2: and family, isn't it. 90 00:04:17,400 --> 00:04:20,240 Speaker 3: It's so true. Food and gathering are at the heart 91 00:04:20,320 --> 00:04:23,000 Speaker 3: of this long weekend. So today, instead of popping off 92 00:04:23,040 --> 00:04:25,400 Speaker 3: about pop culture, we thought we would give our bright 93 00:04:25,440 --> 00:04:29,200 Speaker 3: Side besties a taste of some of our fondest foody interviews. 94 00:04:29,920 --> 00:04:33,640 Speaker 2: M I'm trying to keep your mouths watering all episode 95 00:04:33,640 --> 00:04:36,600 Speaker 2: long because we've had the opportunity to talk with some 96 00:04:36,640 --> 00:04:40,480 Speaker 2: of the most interesting, the most cutting edge, and pioneering 97 00:04:40,560 --> 00:04:43,719 Speaker 2: women in the food and wine industry. We've had women 98 00:04:43,800 --> 00:04:47,480 Speaker 2: like joe Anne Lee Molinaro, aka the Korean Vegan. She's 99 00:04:47,520 --> 00:04:50,760 Speaker 2: a New York Times best selling author and James Beard 100 00:04:50,839 --> 00:04:54,040 Speaker 2: Award winning chef. She's also part of the Hello Sunshine 101 00:04:54,080 --> 00:04:57,120 Speaker 2: collective with Me and Simon, and during the pandemic, her 102 00:04:57,160 --> 00:04:59,960 Speaker 2: cooking videos popped off on TikTok. 103 00:05:00,839 --> 00:05:04,880 Speaker 3: Her videos are mesmerizing. She's such a natural born storyteller, 104 00:05:05,200 --> 00:05:08,280 Speaker 3: and Joanne told us that her Korean culture inspires her 105 00:05:08,320 --> 00:05:11,880 Speaker 3: recipes and that veganism is also a major part of 106 00:05:11,920 --> 00:05:14,560 Speaker 3: the lens through which she sees the world. So we 107 00:05:14,720 --> 00:05:21,320 Speaker 3: asked her how she gained that perspective. Okay, wanting to 108 00:05:21,360 --> 00:05:26,520 Speaker 3: ask you about just veganism overall and what that term 109 00:05:26,640 --> 00:05:30,040 Speaker 3: means in our society today. I mean, you've been outspoken 110 00:05:30,080 --> 00:05:35,360 Speaker 3: about the implicit bias and exclusionary politics that can often 111 00:05:35,520 --> 00:05:38,960 Speaker 3: be present in vegan and plant based spaces. Why is 112 00:05:38,960 --> 00:05:41,479 Speaker 3: it important for you to take that on and challenge that. 113 00:05:42,680 --> 00:05:45,520 Speaker 5: Let me answer that question by sharing sort of this 114 00:05:45,720 --> 00:05:49,400 Speaker 5: interesting story. When I was like nine years old, my 115 00:05:49,520 --> 00:05:52,719 Speaker 5: dad he walked into my room with his like busted up, 116 00:05:52,839 --> 00:05:56,560 Speaker 5: nasty typewriter and he was like, Okay, your job now 117 00:05:56,680 --> 00:05:59,240 Speaker 5: is to type up all these letters for my boss, 118 00:06:00,320 --> 00:06:03,159 Speaker 5: or for the bank, or for this. And I was 119 00:06:03,200 --> 00:06:05,400 Speaker 5: like nine barely. I did not know how to type. 120 00:06:05,400 --> 00:06:07,359 Speaker 5: I didn't even know how to turn the typewriter on. 121 00:06:07,560 --> 00:06:09,440 Speaker 5: But he already knew then that I had a better 122 00:06:09,440 --> 00:06:11,960 Speaker 5: command of the English language than he did, and that 123 00:06:12,040 --> 00:06:14,680 Speaker 5: I was better at making things sound more official and 124 00:06:14,760 --> 00:06:18,560 Speaker 5: professional than my father, you know, And that was that 125 00:06:18,720 --> 00:06:21,800 Speaker 5: was true, And for a long time I hated it, 126 00:06:21,880 --> 00:06:24,479 Speaker 5: and I grew to resent it. I said, you're the adult. 127 00:06:24,680 --> 00:06:27,000 Speaker 5: Why do I have to do the adult things here? 128 00:06:27,240 --> 00:06:27,400 Speaker 2: Right? 129 00:06:28,360 --> 00:06:33,040 Speaker 5: And fast forward, you know, three decades from that point, 130 00:06:33,240 --> 00:06:36,919 Speaker 5: AAPI hate is running rampant in the streets, and the 131 00:06:36,960 --> 00:06:38,400 Speaker 5: first thing I can think about is, oh, I have 132 00:06:38,440 --> 00:06:40,640 Speaker 5: to protect my mom and my dad. They don't even 133 00:06:40,680 --> 00:06:43,360 Speaker 5: know what racism looks like. They don't even know what 134 00:06:43,400 --> 00:06:46,680 Speaker 5: microaggression is. They don't know what that word is, and 135 00:06:46,760 --> 00:06:49,599 Speaker 5: if it happened to them to their faces, I think 136 00:06:49,600 --> 00:06:52,279 Speaker 5: they would be very hard pressed to even describe this 137 00:06:52,520 --> 00:06:56,960 Speaker 5: as racism. And so then it became my job as 138 00:06:56,960 --> 00:07:01,400 Speaker 5: somebody who spoke Korean and English, who literally spent her 139 00:07:01,680 --> 00:07:05,360 Speaker 5: entire life defending her parents against the banks and the 140 00:07:05,360 --> 00:07:08,520 Speaker 5: insurance companies and customer service because they couldn't speak the 141 00:07:08,600 --> 00:07:11,960 Speaker 5: language as well as they needed to. Oh, well, this 142 00:07:12,000 --> 00:07:12,720 Speaker 5: is what I've. 143 00:07:12,560 --> 00:07:13,680 Speaker 6: Been modeled to do. 144 00:07:14,000 --> 00:07:17,040 Speaker 5: This is what I'm specifically trained to do. I can 145 00:07:17,080 --> 00:07:20,880 Speaker 5: do this better than most people. And it's the same 146 00:07:21,000 --> 00:07:24,640 Speaker 5: thing with veganism. Whether it's a job that I wanted 147 00:07:24,800 --> 00:07:28,800 Speaker 5: or a job that I decided to take on intentionally, well, 148 00:07:28,840 --> 00:07:32,600 Speaker 5: it's one that I'm uniquely equipped to do. I am vegan, 149 00:07:32,840 --> 00:07:36,960 Speaker 5: I believe in the ethics underlying veganism. I am a 150 00:07:37,000 --> 00:07:40,920 Speaker 5: recipe developer of vegan recipes. So I have this kind 151 00:07:40,920 --> 00:07:45,280 Speaker 5: of arsenal at my disposal. But then I'm also a 152 00:07:45,360 --> 00:07:49,000 Speaker 5: Korean American. I grew up as the child of immigrants. 153 00:07:49,360 --> 00:07:53,280 Speaker 5: I have experienced racism in many shapes and forms my 154 00:07:53,560 --> 00:07:55,600 Speaker 5: entire life, and it is the one thing in the 155 00:07:55,640 --> 00:07:59,440 Speaker 5: world that I hate more than anything. So with these 156 00:07:59,520 --> 00:08:03,320 Speaker 5: two kind of things happening inside of me, it was 157 00:08:03,360 --> 00:08:05,840 Speaker 5: sort of natural for me to take that up. 158 00:08:06,040 --> 00:08:07,640 Speaker 1: As just part of who I am, as part of 159 00:08:07,680 --> 00:08:08,440 Speaker 1: the Korean Vegan. 160 00:08:08,560 --> 00:08:11,000 Speaker 4: The Korean vegan. Yeah, it's about veganism, but. 161 00:08:10,880 --> 00:08:15,760 Speaker 5: More importantly, it's about compassion, it's about empowerment, it's about empathy. 162 00:08:16,120 --> 00:08:19,520 Speaker 5: It's about making sure that people every single day feel 163 00:08:19,600 --> 00:08:23,080 Speaker 5: safe to tell their stories beautifully said. 164 00:08:23,520 --> 00:08:24,000 Speaker 6: Thank you. 165 00:08:25,160 --> 00:08:28,640 Speaker 3: Okay, Joanne, We're about to let you go, but I 166 00:08:28,640 --> 00:08:30,240 Speaker 3: want to go back to that quote from your website 167 00:08:30,240 --> 00:08:33,560 Speaker 3: where you said I veganized Korean food, I koreanize everything else. 168 00:08:33,880 --> 00:08:40,720 Speaker 4: What should we be koreanizing? There's so many things, you know. 169 00:08:40,880 --> 00:08:45,079 Speaker 5: I think for me it's more just like, oh, there's 170 00:08:45,160 --> 00:08:49,280 Speaker 5: so many wonderful things about Korean culture that you can 171 00:08:49,320 --> 00:08:52,480 Speaker 5: incorporate in many aspects of your life. Whether it's in 172 00:08:52,520 --> 00:08:55,240 Speaker 5: your cooking, whether it's in your literature, whether it's in 173 00:08:55,320 --> 00:09:00,800 Speaker 5: your music certainly like come on btas you know or 174 00:09:01,160 --> 00:09:04,720 Speaker 5: you know, whether it's in movies or Korean dramas, even 175 00:09:04,840 --> 00:09:08,559 Speaker 5: language like my favorite tiktoks now are like people who 176 00:09:08,559 --> 00:09:11,360 Speaker 5: are not native Korean speakers learning how to speak Korean 177 00:09:11,400 --> 00:09:14,040 Speaker 5: because they're so enthralled with the Korean. 178 00:09:13,840 --> 00:09:15,520 Speaker 1: Dramas and they want to really like. 179 00:09:15,600 --> 00:09:18,400 Speaker 5: Lean into that language. I think that's beautiful. But I 180 00:09:18,400 --> 00:09:22,240 Speaker 5: don't think it's limited to Korean culture, right. I think 181 00:09:22,280 --> 00:09:25,360 Speaker 5: that there are so many wonderful cultures out there, like 182 00:09:25,400 --> 00:09:28,440 Speaker 5: my husband's. You know, his father is Italian, and so 183 00:09:28,880 --> 00:09:31,800 Speaker 5: I've been learning Italian every night. I'm trying to watch 184 00:09:31,880 --> 00:09:35,560 Speaker 5: more Italian films and more Italian dramas. And you know, 185 00:09:35,679 --> 00:09:37,840 Speaker 5: obviously no one has to twist my arm to make 186 00:09:37,880 --> 00:09:41,480 Speaker 5: Italian food. But speaking of koreanizing it, I think that's 187 00:09:41,480 --> 00:09:44,200 Speaker 5: a wonderful place to start, is you know, I think 188 00:09:44,200 --> 00:09:46,960 Speaker 5: that tomatoes and qujujang. 189 00:09:46,920 --> 00:09:49,439 Speaker 1: They just work really really well. 190 00:09:49,040 --> 00:09:52,360 Speaker 5: Together, and they're also the same color, so I think 191 00:09:52,400 --> 00:09:56,560 Speaker 5: it's kind of perfect. And you know, so that's a 192 00:09:56,600 --> 00:10:00,600 Speaker 5: really quick and easy way to experiment with in incorporating 193 00:10:00,679 --> 00:10:08,320 Speaker 5: different cultural ingredients, stories, and narratives into your daily life. 194 00:10:08,520 --> 00:10:12,640 Speaker 2: I'm here drooling over the idea of Koreanized Italian food. 195 00:10:12,920 --> 00:10:15,360 Speaker 3: Can we get a restaurant that does that? Any kind 196 00:10:15,400 --> 00:10:17,840 Speaker 3: of food fusion, that's the way to my heart. And 197 00:10:17,880 --> 00:10:20,959 Speaker 3: I also love when Joanne talks about compassion. I mean, 198 00:10:20,960 --> 00:10:22,600 Speaker 3: I think we could all use a little bit of 199 00:10:22,600 --> 00:10:23,199 Speaker 3: that right. 200 00:10:23,000 --> 00:10:26,720 Speaker 2: Now, right, let's raise a glass to that, Simon. I 201 00:10:26,800 --> 00:10:29,120 Speaker 2: love that, and keep those glasses in the air because 202 00:10:29,200 --> 00:10:33,120 Speaker 2: our Fourth of July celebration continues. Up next, we're talking 203 00:10:33,160 --> 00:10:37,400 Speaker 2: about our favorite patriotic colors red, white and rose. 204 00:10:37,840 --> 00:10:39,800 Speaker 4: Oo. Okay, see what you did there. 205 00:10:39,880 --> 00:10:41,839 Speaker 3: We're gonna take a quick break, y'all, and we'll be 206 00:10:42,000 --> 00:10:55,240 Speaker 3: right back. Welcome back, y'all. Up next, we're throwing it 207 00:10:55,280 --> 00:10:57,520 Speaker 3: back to one of the most fun times I think 208 00:10:57,520 --> 00:11:00,880 Speaker 3: I've ever had drinking at work. Not that I do 209 00:11:01,000 --> 00:11:04,400 Speaker 3: that often, but anyways, that's all thanks to Alison Morris Roslin. 210 00:11:04,760 --> 00:11:07,720 Speaker 3: She's a Level three Somme Lia, a good friend of mine, 211 00:11:07,760 --> 00:11:11,320 Speaker 3: and the founder of Francy Not Fancy, a luxury wine 212 00:11:11,360 --> 00:11:12,360 Speaker 3: consulting company. 213 00:11:12,640 --> 00:11:15,040 Speaker 2: Okay, so mom, that was such a fun day. We 214 00:11:15,040 --> 00:11:17,840 Speaker 2: were in the iHeart Studios in New York. We were 215 00:11:18,320 --> 00:11:21,319 Speaker 2: all dressed up and Alison brought in three bottles of 216 00:11:21,400 --> 00:11:23,560 Speaker 2: wine and we started drinking. 217 00:11:23,760 --> 00:11:26,160 Speaker 3: And in addition to getting the party started, she taught 218 00:11:26,200 --> 00:11:28,840 Speaker 3: us all about how to pick out the right bottle 219 00:11:28,920 --> 00:11:31,760 Speaker 3: for every occasion, plus what to do if you leave 220 00:11:31,800 --> 00:11:34,400 Speaker 3: an open bottle of wine out on the counter overnight. 221 00:11:34,559 --> 00:11:36,120 Speaker 4: Don't act like you haven't done it before. 222 00:11:36,600 --> 00:11:39,480 Speaker 1: She schooled me. I learned so much from this interview. 223 00:11:39,760 --> 00:11:42,520 Speaker 2: But what really stood out from our conversation with Alison 224 00:11:42,880 --> 00:11:45,080 Speaker 2: was when she told us how much we should actually 225 00:11:45,120 --> 00:11:50,760 Speaker 2: be spending on a bottle of wine. Let's talk price, 226 00:11:51,040 --> 00:11:54,160 Speaker 2: because this is a huge conversation around wine. A lot 227 00:11:54,200 --> 00:11:58,920 Speaker 2: of times the idea is that it's really expensive to 228 00:11:59,000 --> 00:12:02,680 Speaker 2: get a great bottle. I know from researching that's not 229 00:12:02,800 --> 00:12:06,240 Speaker 2: the case. No, But how do you determine what's what's good? 230 00:12:06,320 --> 00:12:08,800 Speaker 2: Like if you walk in to a liquor store and 231 00:12:08,840 --> 00:12:11,160 Speaker 2: you're This happens to me all the time, Like I'm 232 00:12:11,320 --> 00:12:13,520 Speaker 2: going to somebody's house, I want to bring a bottle. 233 00:12:13,840 --> 00:12:17,440 Speaker 2: I want it to be reasonable, right, how do you 234 00:12:17,480 --> 00:12:18,000 Speaker 2: go about that? 235 00:12:18,280 --> 00:12:20,920 Speaker 7: So one thing I would say is there have been 236 00:12:22,240 --> 00:12:25,640 Speaker 7: some studies done where they say that once you get 237 00:12:25,640 --> 00:12:30,000 Speaker 7: to like the thirty dollars level, that it doesn't necessarily 238 00:12:30,040 --> 00:12:31,920 Speaker 7: get better from there. Like a thirty dollars bottle of 239 00:12:31,960 --> 00:12:34,400 Speaker 7: wine made the same way as one hundred dollars bottle 240 00:12:34,400 --> 00:12:36,319 Speaker 7: of wine are comparable. 241 00:12:36,480 --> 00:12:37,720 Speaker 4: So that's good. 242 00:12:38,160 --> 00:12:42,319 Speaker 7: My suggestion for people is outside of champagne, bubbly, which 243 00:12:42,360 --> 00:12:43,480 Speaker 7: can be a little bit more expensive. 244 00:12:43,640 --> 00:12:45,199 Speaker 6: If you're buying a bottle of wine. 245 00:12:44,960 --> 00:12:48,120 Speaker 7: If you can just get to that fifteen ninety nine 246 00:12:48,840 --> 00:12:52,439 Speaker 7: nineteen ninety nine category, you're talking about better stuff. So 247 00:12:52,480 --> 00:12:54,439 Speaker 7: if you can just step it up a little bit 248 00:12:54,480 --> 00:12:57,000 Speaker 7: into there, it doesn't have to be expensive. These bottles 249 00:12:57,040 --> 00:12:59,880 Speaker 7: here the most expensive bottles that I brought to you, 250 00:13:00,440 --> 00:13:03,080 Speaker 7: the most expensive twenty seven dollars. So and I just 251 00:13:03,360 --> 00:13:05,480 Speaker 7: tried a Montepolgiano the other day. It's an Italian red 252 00:13:05,480 --> 00:13:07,600 Speaker 7: that I eleven ninety nine. So you don't have to 253 00:13:07,640 --> 00:13:10,600 Speaker 7: spend a lot. And that's not to say that you know, 254 00:13:10,880 --> 00:13:13,920 Speaker 7: a fifty dollars champagne isn't good, but you can get 255 00:13:13,920 --> 00:13:14,680 Speaker 7: them for twenty. 256 00:13:14,480 --> 00:13:15,679 Speaker 6: Five dollars thirty dollars. 257 00:13:15,720 --> 00:13:17,640 Speaker 7: I have a ton of examples on my website where 258 00:13:17,640 --> 00:13:19,160 Speaker 7: I'm like, hey, if you need to bring a decent 259 00:13:19,200 --> 00:13:22,640 Speaker 7: champagne to a party, I happen to love Nicola Foyatt 260 00:13:22,760 --> 00:13:24,720 Speaker 7: is a champagne that you can get in like the 261 00:13:24,760 --> 00:13:25,640 Speaker 7: thirty dollars range. 262 00:13:26,080 --> 00:13:27,200 Speaker 6: It's always something I bring. 263 00:13:27,280 --> 00:13:29,559 Speaker 7: It's half the price of some of the other fancier 264 00:13:29,679 --> 00:13:31,760 Speaker 7: labels that you all know that I won't mention and 265 00:13:31,800 --> 00:13:35,000 Speaker 7: it's excellent, so you can find things and you don't 266 00:13:35,240 --> 00:13:36,720 Speaker 7: have to break the bank, and then you know you 267 00:13:36,760 --> 00:13:39,360 Speaker 7: spend fifty seventy five hundred when it's really a special occasion. 268 00:13:41,280 --> 00:13:45,640 Speaker 3: Danielle Allison is just this endless well of knowledge when 269 00:13:45,640 --> 00:13:48,760 Speaker 3: it comes to wine. I recommend everyone follow her on 270 00:13:48,800 --> 00:13:52,800 Speaker 3: social media at Francy not Fancy. She has so many 271 00:13:52,880 --> 00:13:55,600 Speaker 3: great tips when it comes to traveling through the wine 272 00:13:55,640 --> 00:13:58,480 Speaker 3: regions of France, how to pick out great every day 273 00:13:58,600 --> 00:14:01,160 Speaker 3: bottles of wine. And when I tell you, I have 274 00:14:01,240 --> 00:14:04,079 Speaker 3: been living by that thirty dollars bottle rule ever since. 275 00:14:04,360 --> 00:14:06,760 Speaker 3: Every time I go to the store, I'm like looking 276 00:14:06,800 --> 00:14:09,480 Speaker 3: for a bottle that's under thirty dollars and it works 277 00:14:09,520 --> 00:14:09,960 Speaker 3: every time. 278 00:14:10,280 --> 00:14:12,400 Speaker 2: She also helped us with how to pick a wine 279 00:14:12,400 --> 00:14:15,880 Speaker 2: for those of us who aren't totally confident picking one 280 00:14:16,040 --> 00:14:20,640 Speaker 2: aka me. So in the last five years, I would 281 00:14:20,640 --> 00:14:22,600 Speaker 2: say I've done a lot of work on myself as 282 00:14:22,600 --> 00:14:25,240 Speaker 2: I'm in the dating world and I have to tell 283 00:14:25,280 --> 00:14:27,160 Speaker 2: you when I go on dates, the one thing I 284 00:14:27,200 --> 00:14:30,400 Speaker 2: still don't feel totally confident about is picking a glass 285 00:14:30,480 --> 00:14:31,400 Speaker 2: or a bottle of wine. 286 00:14:31,560 --> 00:14:33,520 Speaker 6: Oh, we can help you with that. 287 00:14:33,640 --> 00:14:34,640 Speaker 1: I leave it to the guy. 288 00:14:35,360 --> 00:14:39,200 Speaker 6: No because here's the thing. No, No, because here's the thing. 289 00:14:39,240 --> 00:14:41,360 Speaker 7: The guy is sitting there being like, I don't know 290 00:14:41,400 --> 00:14:43,800 Speaker 7: what the hell to order, but she thinks I do, right. 291 00:14:44,360 --> 00:14:46,000 Speaker 1: I actually get that vibe from people. 292 00:14:46,400 --> 00:14:49,600 Speaker 2: So if like in a very simplistic world, because I 293 00:14:49,680 --> 00:14:51,200 Speaker 2: know you could give me a ton of great advice 294 00:14:51,440 --> 00:14:53,160 Speaker 2: if I don't know what to do and I see 295 00:14:53,160 --> 00:14:53,760 Speaker 2: a large. 296 00:14:53,600 --> 00:14:55,320 Speaker 1: Menu, Yes, what's my goat? 297 00:14:55,360 --> 00:14:56,720 Speaker 6: Okay, So here are a couple of things that I 298 00:14:56,760 --> 00:14:57,320 Speaker 6: would just say. 299 00:14:57,480 --> 00:14:59,400 Speaker 7: One thing and this is totally a restaurant trick that's 300 00:14:59,440 --> 00:15:03,000 Speaker 7: just helpful to now, and this is so applicable to 301 00:15:03,000 --> 00:15:06,280 Speaker 7: you because it's a dating thing. Do not order the 302 00:15:06,440 --> 00:15:12,280 Speaker 7: second cheapest wine on the menu. Restaurants know that usually 303 00:15:12,280 --> 00:15:14,920 Speaker 7: it's the guy who's ordering, and he doesn't want to 304 00:15:14,920 --> 00:15:17,600 Speaker 7: look cheap, and so he won't order the cheapest. 305 00:15:17,640 --> 00:15:19,080 Speaker 6: He will order the second cheapest. 306 00:15:19,120 --> 00:15:21,240 Speaker 7: And so what they do is they actually take the 307 00:15:21,240 --> 00:15:23,280 Speaker 7: worst wine on the list in many cases and jack 308 00:15:23,280 --> 00:15:25,320 Speaker 7: it up so that they make a great margin on 309 00:15:25,360 --> 00:15:28,880 Speaker 7: the wine that you buy the most. Whoa hot tip, right, Like, 310 00:15:28,920 --> 00:15:30,800 Speaker 7: if you walk into a restaurant and the second cheapest 311 00:15:30,800 --> 00:15:32,720 Speaker 7: wine happens to be saying you know and love by 312 00:15:32,760 --> 00:15:33,720 Speaker 7: all means, go for it. 313 00:15:33,880 --> 00:15:36,000 Speaker 6: But a lot of restaurants are like, he doesn't want 314 00:15:36,000 --> 00:15:37,000 Speaker 6: to order that nine dollars. 315 00:15:37,040 --> 00:15:38,680 Speaker 7: He thinks he's looking good if he orders that eleven 316 00:15:38,680 --> 00:15:39,640 Speaker 7: dollars by the glass. 317 00:15:39,880 --> 00:15:40,800 Speaker 6: So we're gonna make. 318 00:15:40,640 --> 00:15:42,880 Speaker 7: The you know one that's really eight dollars eleven dollars, 319 00:15:42,880 --> 00:15:44,360 Speaker 7: and we're gonna make all this money on it. 320 00:15:44,400 --> 00:15:47,120 Speaker 6: So avoid the second cheapest one on the menu. 321 00:15:47,320 --> 00:15:50,760 Speaker 7: That is such a hot tip. Don't be afraid to 322 00:15:51,040 --> 00:15:53,880 Speaker 7: ask your server for advice. Tell them a couple of things. 323 00:15:53,880 --> 00:15:56,480 Speaker 7: For example, like I usually put ice in my red wine. 324 00:15:56,480 --> 00:15:58,040 Speaker 7: That will tell them that you don't like something that's 325 00:15:58,080 --> 00:16:00,000 Speaker 7: like really intense. Tell them how you drink your wine 326 00:16:00,320 --> 00:16:02,120 Speaker 7: and ask them to help you. Or when in doubt, 327 00:16:02,560 --> 00:16:05,680 Speaker 7: ask the bartender. No one knows wine better than the bartender, 328 00:16:05,720 --> 00:16:07,840 Speaker 7: and especially if you're ordering by the glass, he's gonna 329 00:16:07,880 --> 00:16:09,920 Speaker 7: kick you a little taste and just like, try this, 330 00:16:10,040 --> 00:16:12,040 Speaker 7: you like it, order it great? He ask him for help, 331 00:16:12,160 --> 00:16:14,440 Speaker 7: ask questions. Yeah, sorry, shouldn't say him, but ask your 332 00:16:14,480 --> 00:16:17,120 Speaker 7: bartender for help. They are happy to. I go into 333 00:16:17,160 --> 00:16:20,120 Speaker 7: our local restaurants and they know that I know, and 334 00:16:20,200 --> 00:16:22,000 Speaker 7: I'll just be like hey, and he's like, people are 335 00:16:22,080 --> 00:16:22,960 Speaker 7: ordering this one a lot. 336 00:16:23,200 --> 00:16:24,800 Speaker 6: Just taste it for a second, see what you think. 337 00:16:25,120 --> 00:16:26,080 Speaker 6: They love to help. 338 00:16:26,120 --> 00:16:29,400 Speaker 7: But another cool thing, just keep in mind that ordering 339 00:16:29,840 --> 00:16:32,800 Speaker 7: wines from where your food is from makes a lot 340 00:16:32,840 --> 00:16:35,040 Speaker 7: of sense. Those wines and those foods were made to 341 00:16:35,080 --> 00:16:38,720 Speaker 7: work together. Like Italian food and Italian wines that come 342 00:16:38,720 --> 00:16:40,760 Speaker 7: from the same region. They're designed to pair well together. 343 00:16:40,800 --> 00:16:43,200 Speaker 7: They're designed to go with the foods of the regions. 344 00:16:43,240 --> 00:16:44,720 Speaker 7: So like, I'm always a big fan of like I 345 00:16:44,760 --> 00:16:46,600 Speaker 7: prefer French wines, but I'm not ordering French wine and 346 00:16:46,600 --> 00:16:50,040 Speaker 7: an Italian restaurant ever, you know, so pick from the place. 347 00:16:52,720 --> 00:16:56,320 Speaker 2: Honestly, I felt just a little bit more sophisticated after 348 00:16:56,360 --> 00:16:57,800 Speaker 2: that conversation, Simone. 349 00:16:57,840 --> 00:16:59,560 Speaker 3: I felt great in a lot of ways, let me 350 00:16:59,600 --> 00:17:02,800 Speaker 3: tell you. And since we're feeling so good, let's keep 351 00:17:02,840 --> 00:17:05,240 Speaker 3: this Fourth of July celebration going. 352 00:17:06,480 --> 00:17:09,480 Speaker 2: Yes, Bestie, I think we should highlight a chef who's 353 00:17:09,600 --> 00:17:11,680 Speaker 2: really earned her stars and stripes. 354 00:17:12,160 --> 00:17:14,560 Speaker 3: Okay, let's take a quick break, and when we come back, 355 00:17:14,680 --> 00:17:18,400 Speaker 3: it's Top Chef winner turned host Kristin Kish. She told 356 00:17:18,440 --> 00:17:20,679 Speaker 3: us about the one thing she never leaves home without 357 00:17:20,880 --> 00:17:24,520 Speaker 3: and a few tips on how to elevate those TikTok recipes. 358 00:17:32,720 --> 00:17:35,600 Speaker 3: We're back, y'all and rounding out our tour de force 359 00:17:35,800 --> 00:17:38,639 Speaker 3: of women who are taking over the food and wine space. 360 00:17:38,840 --> 00:17:43,520 Speaker 3: It's Top Chef host and world renowned chef Kristin kish. 361 00:17:42,960 --> 00:17:45,760 Speaker 2: Simone and I don't usually fangirl, but we were kind 362 00:17:45,760 --> 00:17:47,119 Speaker 2: of fangirling over Kristin. 363 00:17:47,240 --> 00:17:50,199 Speaker 1: She was so much fun. We laughed a lot in 364 00:17:50,240 --> 00:17:50,880 Speaker 1: this interview. 365 00:17:51,400 --> 00:17:54,920 Speaker 2: Kristen's a Korean American chef, and she won Top Chef 366 00:17:55,160 --> 00:17:57,600 Speaker 2: and then recently took over as host of the show. 367 00:17:57,880 --> 00:17:59,880 Speaker 3: Yes, and she gave us a little easter egg about 368 00:17:59,880 --> 00:18:01,400 Speaker 3: the finale of Top Chef too. 369 00:18:01,800 --> 00:18:05,159 Speaker 8: During the Top Chef finale, while we're sitting there dining 370 00:18:05,200 --> 00:18:09,440 Speaker 8: all together, my pants are undone. So take a little 371 00:18:09,440 --> 00:18:10,600 Speaker 8: peek and see if you can find it. 372 00:18:13,800 --> 00:18:15,600 Speaker 3: Oh my god, here are my people. I thought I 373 00:18:15,600 --> 00:18:17,679 Speaker 3: was the only person who did that at a restaurant. 374 00:18:17,800 --> 00:18:23,840 Speaker 2: That's if somebody does peep your pants undone and sends 375 00:18:23,880 --> 00:18:27,720 Speaker 2: you a DM on Instagram, can they win a meal 376 00:18:27,840 --> 00:18:28,840 Speaker 2: cooked by Kristen? 377 00:18:29,240 --> 00:18:30,800 Speaker 4: I will, I will do this. 378 00:18:30,720 --> 00:18:31,600 Speaker 9: I will, I can. 379 00:18:31,680 --> 00:18:35,320 Speaker 8: I will officially put this out there now if someone 380 00:18:35,400 --> 00:18:38,639 Speaker 8: can find it and the producers air it and someone 381 00:18:38,640 --> 00:18:41,560 Speaker 8: can screenshot it in the moment that I'm sure half 382 00:18:41,560 --> 00:18:43,960 Speaker 8: a second. You are welcome to come to Arlo Gray 383 00:18:44,400 --> 00:18:48,159 Speaker 8: and you and a guest can have dinner on me. 384 00:18:50,119 --> 00:18:52,480 Speaker 3: I wonder if anyone caught it. If so, you must 385 00:18:52,520 --> 00:18:54,359 Speaker 3: come forth then claim your prize. 386 00:18:54,600 --> 00:18:54,719 Speaker 5: Well. 387 00:18:54,800 --> 00:18:58,280 Speaker 2: Kristin also talked about the secret culinary weapon that she 388 00:18:58,520 --> 00:19:04,240 Speaker 2: won't leave home without. Okay, so, Kristen, I have interviewed 389 00:19:04,280 --> 00:19:08,199 Speaker 2: a few chefs, and most of the time they tell me, 390 00:19:08,440 --> 00:19:10,239 Speaker 2: and it's always different, but they tell me that they 391 00:19:10,280 --> 00:19:12,640 Speaker 2: have something that they keep in their bag at all times. 392 00:19:12,960 --> 00:19:16,280 Speaker 2: I've heard sea salt, I've heard hot sauce. What is 393 00:19:16,320 --> 00:19:18,840 Speaker 2: your essential? What do you think we need in our bag? 394 00:19:18,880 --> 00:19:19,840 Speaker 2: Is at all times? 395 00:19:20,200 --> 00:19:21,679 Speaker 9: Gummy candy? 396 00:19:21,920 --> 00:19:22,360 Speaker 6: Yes? 397 00:19:22,520 --> 00:19:23,080 Speaker 4: What kind? 398 00:19:23,640 --> 00:19:29,000 Speaker 8: Any fruity chewy but not too chewy, slightly sour, but 399 00:19:29,119 --> 00:19:32,639 Speaker 8: an assorted peck So there's you know, candy that comes 400 00:19:32,680 --> 00:19:34,640 Speaker 8: in one flavor, one bag with one. 401 00:19:34,440 --> 00:19:35,880 Speaker 1: Flavor, like a high chew. 402 00:19:36,160 --> 00:19:37,360 Speaker 9: I get flavor fatigue. 403 00:19:37,359 --> 00:19:40,760 Speaker 8: I need a variety pack of something, things like a 404 00:19:40,760 --> 00:19:44,800 Speaker 8: skittle or Star Wars that has different flavors. Having snacks 405 00:19:45,160 --> 00:19:47,800 Speaker 8: can like curb offs a little bit angry and impatience 406 00:19:47,840 --> 00:19:49,439 Speaker 8: so you can get to the next thing of like 407 00:19:49,560 --> 00:19:53,879 Speaker 8: actually making food for yourself. So you know, sure, salt 408 00:19:53,920 --> 00:19:57,960 Speaker 8: sounds great, hot sauce is wonderful, but if you're angry, 409 00:19:58,119 --> 00:19:59,199 Speaker 8: how far is that gonna get you? 410 00:20:00,080 --> 00:20:01,440 Speaker 9: Candy at all times? 411 00:20:01,480 --> 00:20:03,040 Speaker 1: It's a pro tip candy. 412 00:20:03,600 --> 00:20:06,040 Speaker 4: Have you tried the harrowbo All Star mix bag? 413 00:20:06,480 --> 00:20:07,720 Speaker 1: I love that one, amone. 414 00:20:07,960 --> 00:20:09,359 Speaker 9: Is that the one with the cherries? 415 00:20:09,720 --> 00:20:12,480 Speaker 3: Yes, it has the cherries, it has those sour worms, 416 00:20:12,640 --> 00:20:15,640 Speaker 3: it has the coke bottles, it has the gummy bears. 417 00:20:15,720 --> 00:20:17,520 Speaker 4: It's like chef's kiss. 418 00:20:17,320 --> 00:20:21,040 Speaker 2: And sometimes they're misshapen. Yeah, in the best way. No, 419 00:20:21,200 --> 00:20:22,639 Speaker 2: you get like the reject bag. 420 00:20:22,680 --> 00:20:23,399 Speaker 1: It's so fun. 421 00:20:23,680 --> 00:20:27,440 Speaker 2: Yeah real Quickly have to circle back to this gummy 422 00:20:28,520 --> 00:20:31,639 Speaker 2: take of yours because I just realized that you have 423 00:20:31,680 --> 00:20:33,959 Speaker 2: a tattoo of a gummy bear, and I'm wondering if 424 00:20:34,000 --> 00:20:35,200 Speaker 2: these two things are connected. 425 00:20:35,640 --> 00:20:37,360 Speaker 8: So I'll give you the story about the gummy bear. 426 00:20:37,680 --> 00:20:40,359 Speaker 8: I like to get tattoos that mark moments in time. 427 00:20:40,920 --> 00:20:43,160 Speaker 8: I clearly have a lot of tattoos, or a lot 428 00:20:43,160 --> 00:20:46,000 Speaker 8: of moments in time, some that you know are worthy 429 00:20:46,000 --> 00:20:48,240 Speaker 8: of talking about and some that just aren't. The gummy 430 00:20:48,280 --> 00:20:49,879 Speaker 8: bear is one of those things that brings me a 431 00:20:49,880 --> 00:20:53,000 Speaker 8: lot of joy. And so the gummy bear is because 432 00:20:53,359 --> 00:20:56,399 Speaker 8: on set during all of our cuts and takes at 433 00:20:56,400 --> 00:21:00,600 Speaker 8: the beginning of the season, like my onset and would 434 00:21:00,600 --> 00:21:03,960 Speaker 8: come on and like he'd always carry candy and his 435 00:21:04,000 --> 00:21:06,640 Speaker 8: fanny pack, my water bottle and my candy, my chopstick. 436 00:21:07,359 --> 00:21:09,240 Speaker 8: So you'd come, I open up a bag and between takes, 437 00:21:09,240 --> 00:21:11,040 Speaker 8: I take a couple pieces and we carry on. And 438 00:21:11,080 --> 00:21:14,359 Speaker 8: then second day, third day, Tom and Gil are like, 439 00:21:14,800 --> 00:21:17,399 Speaker 8: what is this guy like pulling out candy, and so 440 00:21:17,480 --> 00:21:19,840 Speaker 8: they're like, let's let me have some. And over the 441 00:21:19,880 --> 00:21:22,879 Speaker 8: season it grew into we'd have candy breaks in between 442 00:21:22,920 --> 00:21:26,959 Speaker 8: every take, and they started bringing out boards of gummy 443 00:21:27,000 --> 00:21:30,280 Speaker 8: candy of different kinds. And so Tom and Gale sit 444 00:21:30,400 --> 00:21:32,359 Speaker 8: to my left at Judge's table. So I got a 445 00:21:32,359 --> 00:21:35,000 Speaker 8: gummy bear on my left side to represent the season. 446 00:21:35,680 --> 00:21:38,080 Speaker 1: That's really cute, Kristin. 447 00:21:38,320 --> 00:21:40,000 Speaker 2: I feel like you need to come out with your 448 00:21:40,040 --> 00:21:42,120 Speaker 2: own line of high end gummies. 449 00:21:42,440 --> 00:21:44,040 Speaker 9: But do we want high end gummies? 450 00:21:44,080 --> 00:21:46,119 Speaker 8: Do we want just like down and dirty kind of 451 00:21:46,160 --> 00:21:47,359 Speaker 8: crappy gummies. 452 00:21:47,760 --> 00:21:49,040 Speaker 9: It's like a little. 453 00:21:48,720 --> 00:21:50,000 Speaker 1: Bit you know what, you're the chef. 454 00:21:50,040 --> 00:21:55,120 Speaker 8: You decide, I'll do an all star mix of crappy 455 00:21:55,280 --> 00:21:57,320 Speaker 8: and high end, so we you know, we cater to 456 00:21:57,320 --> 00:21:59,960 Speaker 8: the bougie and then the basic perfect. 457 00:22:00,320 --> 00:22:02,760 Speaker 2: I feel like in this scenario, I'm the basic, but it's. 458 00:22:02,600 --> 00:22:03,440 Speaker 1: Fine, I'll take it. 459 00:22:07,119 --> 00:22:09,600 Speaker 2: When we were talking with Kristin, we also ended up 460 00:22:09,640 --> 00:22:12,879 Speaker 2: playing a game called Chef's Kish, Say that five times 461 00:22:12,920 --> 00:22:17,480 Speaker 2: fast Chef's Kish. But we talked to Kristin about viral 462 00:22:17,680 --> 00:22:23,439 Speaker 2: TikTok food trends and it got hilarious. So the first 463 00:22:23,440 --> 00:22:27,320 Speaker 2: one is the Green Goddess dressing that took TikTok by storm. 464 00:22:27,800 --> 00:22:32,520 Speaker 2: It's made with mayonnaise, yogurt or sour cream, parsley, lemon juice. 465 00:22:32,880 --> 00:22:34,200 Speaker 1: And that's the basic way. 466 00:22:34,560 --> 00:22:37,040 Speaker 2: What's your top chef take on a salad dressing that 467 00:22:37,119 --> 00:22:39,080 Speaker 2: everybody should or could make it home. 468 00:22:39,400 --> 00:22:42,600 Speaker 8: Listen, here's the thing with salad dressings. I prefer an 469 00:22:42,600 --> 00:22:45,040 Speaker 8: a mulcified dressing, which means you have to have an 470 00:22:45,080 --> 00:22:49,280 Speaker 8: emulsifying agent. So, because the kids on TikTok don't necessarily 471 00:22:49,280 --> 00:22:51,639 Speaker 8: talk about food in this way, we're at least the 472 00:22:51,640 --> 00:22:54,200 Speaker 8: ones that I haven't I've seen. And so what that 473 00:22:54,280 --> 00:22:56,679 Speaker 8: does is it takes oil and vinegar, two things that 474 00:22:57,160 --> 00:23:01,200 Speaker 8: don't want to mix inherently, allows them to come together 475 00:23:01,280 --> 00:23:04,160 Speaker 8: in a really creamy emmalsified dressing. You can do that 476 00:23:04,320 --> 00:23:07,520 Speaker 8: with egg yolk or mustard. So how about my hot 477 00:23:07,560 --> 00:23:11,000 Speaker 8: take on salad dressing is that before we start dumping 478 00:23:11,040 --> 00:23:13,439 Speaker 8: a lot of things in some blenders and calling it 479 00:23:13,480 --> 00:23:17,840 Speaker 8: a dressing, as we learn the basic scientific ways to 480 00:23:18,000 --> 00:23:21,080 Speaker 8: properly emmalsify a dressing so you don't use globs of 481 00:23:21,119 --> 00:23:22,960 Speaker 8: mayonnaise and sour cream. 482 00:23:23,920 --> 00:23:27,040 Speaker 1: I love this. It's bougie, it's amulsifying. Imn. 483 00:23:27,960 --> 00:23:31,040 Speaker 3: She hit us with the emulsification all straight out the gate, 484 00:23:32,000 --> 00:23:36,639 Speaker 3: straight out the MF gate. Well that's our show for today. 485 00:23:36,840 --> 00:23:40,639 Speaker 3: This was so much fun reliving these culinary moments with you, Danielle. 486 00:23:40,920 --> 00:23:43,359 Speaker 3: But I gotta be honest. It's Friday. The vitamin D 487 00:23:43,560 --> 00:23:46,359 Speaker 3: is calling. I am going to grab a glass of 488 00:23:46,400 --> 00:23:48,640 Speaker 3: red white and rose and go soak up the sun. 489 00:23:49,000 --> 00:23:52,200 Speaker 2: M me to simone, I'm going to see if I 490 00:23:52,200 --> 00:23:55,400 Speaker 2: can find some Korean infuse Italian food here in Chicago. 491 00:23:55,640 --> 00:23:58,000 Speaker 3: Well, if anyone could do it, Danielle, it's you. I'm 492 00:23:58,000 --> 00:24:00,320 Speaker 3: wishing you the best, and I'm also wishing you and 493 00:24:00,440 --> 00:24:03,080 Speaker 3: all of our besties a bright and fun Fourth of 494 00:24:03,160 --> 00:24:03,879 Speaker 3: July weekend. 495 00:24:04,600 --> 00:24:08,560 Speaker 2: Yes, Maam, I hope everybody saw some fireworks, and thank 496 00:24:08,600 --> 00:24:10,640 Speaker 2: you so much for hanging out with us today and 497 00:24:10,840 --> 00:24:16,920 Speaker 2: every day. We'll see you on Monday for an all 498 00:24:16,960 --> 00:24:20,880 Speaker 2: new conversation with author Glynnis McNicol. She's here to talk 499 00:24:20,920 --> 00:24:26,159 Speaker 2: about the pursuit of pleasure in Paris. Listen and follow 500 00:24:26,200 --> 00:24:29,399 Speaker 2: The bright Side on the iHeartRadio app, Apple Podcasts, or 501 00:24:29,440 --> 00:24:32,679 Speaker 2: wherever you get your podcasts. The bright Side is a 502 00:24:32,720 --> 00:24:36,720 Speaker 2: production of Hello Sunshine and iHeart Podcasts and is executive 503 00:24:36,760 --> 00:24:38,639 Speaker 2: produced by Reese Witherspoon. 504 00:24:38,600 --> 00:24:42,640 Speaker 3: Production by Arcana Audio. Courtney Gilbert is our associate producer. 505 00:24:43,040 --> 00:24:47,440 Speaker 3: Jessica Wank is our producer. Our senior producers are Janice Yamoka, 506 00:24:47,520 --> 00:24:50,040 Speaker 3: It'si Kintania and Amy Padula. 507 00:24:50,440 --> 00:24:53,119 Speaker 4: Our engineer is PJ. Shahamat Our. 508 00:24:53,200 --> 00:24:56,840 Speaker 2: Conna's executive producers are Francis Harlowe and Abby Ruska. 509 00:24:57,119 --> 00:24:59,240 Speaker 1: Arcana's head of production is Matt Schultz. 510 00:25:00,240 --> 00:25:03,159 Speaker 3: Tull Up and Maureen Polo are the executive producers for 511 00:25:03,200 --> 00:25:04,160 Speaker 3: Hello Sunshine. 512 00:25:04,520 --> 00:25:07,639 Speaker 2: Julia Weaver is the supervising producer and Ali Perry is 513 00:25:07,680 --> 00:25:12,320 Speaker 2: the executive producer for iHeart podcasts. Tim Palazzola is our showrunner. 514 00:25:12,640 --> 00:25:16,159 Speaker 2: This week's episodes were recorded by Graham Gibson, Carl Catl, 515 00:25:16,640 --> 00:25:19,040 Speaker 2: Jessica Crinchitch Bahied Fraser. 516 00:25:19,800 --> 00:25:23,479 Speaker 3: Our theme song is by Anna Stump and Hamilton lighthauser. 517 00:25:23,600 --> 00:25:26,080 Speaker 2: Special thanks to Connell Byrne and Will Pearson. 518 00:25:26,440 --> 00:25:29,040 Speaker 3: I'm Simone Boyce. You can find me at Simone Boyce 519 00:25:29,200 --> 00:25:30,800 Speaker 3: on Instagram and TikTok. 520 00:25:31,040 --> 00:25:34,359 Speaker 1: And I'm Danielle Robe on Instagram and TikTok. That's ro 521 00:25:34,880 --> 00:25:35,159 Speaker 1: b A. 522 00:25:35,440 --> 00:25:38,240 Speaker 4: Y see you Monday. Keep looking on the bright side, y'all.